Pork Board Funds Obesity Study

The nutrition committee of the National Pork Board is funding an 18-month study this fall to examine the importance of pork's protein for weight loss, says Ceci Snyder, dietitian at the Pork Board. Purdue University researcher Wayne Campbell will coordinate a study to illustrate the positive effects of pork as a high-quality source of protein for moderate-protein (30% of calories) weight loss programs.

The nutrition committee of the National Pork Board is funding an 18-month study this fall to examine the importance of pork's protein for weight loss, says Ceci Snyder, dietitian at the Pork Board.

Purdue University researcher Wayne Campbell will coordinate a study to illustrate the positive effects of pork as a high-quality source of protein for moderate-protein (30% of calories) weight loss programs.

Snyder reports the potential benefits of a higher pork diet include decreased hunger, enhanced weight and body fat loss and the preservation of lean muscle.